Instructions: Mix sugar and grated pear and bring to boil. Continue boiling until you reach the hard-boil stage (260 degrees F) and boil at that temperature for 1 minute.

Reduce heat and simmer for 30 minutes. Remove from stove.

Mix 2 envelopes plain Knox gelatin with water and lemon juice. Add gelatin mixture to sugar mixture. Add nuts, if desired.

Pour into lightly buttered 8-by-8 inch pan and let stand overnight. Cut and roll in powdered sugar. Store in an airtight container.

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